Chowchow

15 ingredients
10 steps

Ingredients

  • 4 pounds green bell peppers, cut into 1/4-inch dice
  • 4 pounds red bell peppers, cut into 1/4-inch dice
  • 3 pounds green tomatoes, cut into 1/4-inch dice
  • 4 pounds sweet onions, cut into 1/4-inch dice
  • One 3 1/4-pound head of green cabbage, cored and finely chopped
  • 1/2 cup kosher salt
  • 6 cups sugar
  • 4 cups cider vinegar
  • 2 cups water
  • 2 tablespoons yellow mustard seeds
  • 1 tablespoon dry mustard
  • 1 tablespoon crushed red pepper
  • 1 tablespoon celery seeds
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons turmeric

Directions

  1. 1
    In a very large bowl, toss the bell peppers, tomatoes, onions and cabbage with the salt; cover and refrigerate overnight.
  2. 2
    Drain the vegetables, discarding the liquid.
  3. 3
    In a large, heavy pot, bring the sugar, vinegar and water to a boil.
  4. 4
    Add the mustard seeds, dry mustard, crushed red pepper, celery seeds, ginger and turmeric and stir well.
  5. 5
    Add the drained vegetables and bring to a boil.
  6. 6
    Simmer over moderate heat, stirring occasionally, until the relish is thick and saucy, about 1 hour.
  7. 7
    Pack the chowchow into 6 hot 1-quart canning jars, leaving 1/2 inch of space at the top, and close with the lids and rings.
  8. 8
    To process, simmer the jars at 180 for 30 minutes and monitor the water temperature with a thermometer.
  9. 9
    Store the jars in a cool, dark place for at least 2 weeks before serving, to allow the flavors to meld; store unopened for up to 1 year.
  10. 10
    Refrigerate after opening.

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